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Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

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๎ˆƒBiko is a traditional Filipino delicacy made from glutinous rice, coconut milk, and brown sugar, resulting in a sweet and sticky rice cake that’s both comforting and satisfying.๎ˆ„๎ˆ†

Why Youโ€™ll Love This Recipe

๎ˆƒ- Simple Ingredients: Requires only glutinous rice, coconut milk, and brown sugar.๎ˆ„๎ˆ†

๎ˆƒ- Easy Preparation: No need for special equipment; a straightforward cooking process.๎ˆ„๎ˆ†

๎ˆƒ- Delicious Flavor: The combination of coconut milk and brown sugar creates a rich, caramel-like taste.๎ˆ„๎ˆ†

๎ˆƒ- Perfect for Gatherings: A crowd-pleaser at family events and celebrations.๎ˆ„๎ˆ†

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

๎ˆƒ- Glutinous rice๎ˆ„๎ˆ†

๎ˆƒ- Coconut milk๎ˆ„๎ˆ†

๎ˆƒ- Brown sugar๎ˆ„๎ˆ†

๎ˆƒ- Salt๎ˆ„๎ˆ†

๎ˆƒ- Optional: Pandan leaves for added aroma๎ˆ„๎ˆ†

Directions

Easy Biko Recipe (Filipino Sticky Rice Cake Dessert) this Recipe
  1. Prepare the Rice: ๎ˆƒRinse the glutinous rice until the water runs clear.๎ˆ„ ๎ˆƒIf using, tie the pandan leaves into a knot.๎ˆ„๎ˆ†
  2. Cook the Rice: ๎ˆƒIn a pot, combine the rinsed rice, coconut milk, water, and pandan leaves.๎ˆ„ ๎ˆƒBring to a simmer, then reduce heat to low, cover, and cook until the liquid is absorbed and the rice is almost done.๎ˆ„๎ˆ†
  3. Make the Coconut Caramel: ๎ˆƒIn a separate pan, mix coconut milk and brown sugar.๎ˆ„ ๎ˆƒCook over medium heat, stirring constantly until it thickens into a syrup.๎ˆ„๎ˆ†
  4. Combine Rice and Syrup: ๎ˆƒRemove the pandan leaves from the rice.๎ˆ„ ๎ˆƒAdd the rice to the coconut caramel syrup.๎ˆ„ ๎ˆƒGently fold until the rice is fully coated and the mixture is thick and sticky.๎ˆ„๎ˆ†
  5. Bake: ๎ˆƒTransfer the mixture to a greased baking dish, spreading it evenly.๎ˆ„ ๎ˆƒBake in a preheated oven at 350ยฐF (180ยฐC) for 20-30 minutes, or until the top is bubbly and caramelized.๎ˆ„๎ˆ†
  6. Cool and Serve: ๎ˆƒAllow the biko to cool before slicing into squares.๎ˆ„ ๎ˆƒServe at room temperature.๎ˆ„๎ˆ†

Servings and Timing

  • Servings: ๎ˆƒApproximately 9 squares๎ˆ„๎ˆ†
  • Preparation Time: ๎ˆƒ10 minutes๎ˆ„๎ˆ†
  • Cooking Time: ๎ˆƒ1 hour๎ˆ„๎ˆ†
  • Total Time: ๎ˆƒ1 hour 10 minutes๎ˆ„๎ˆ†

Variations

๎ˆƒ- Toppings: Add latik (coconut curds) or toasted coconut flakes on top for extra flavor.๎ˆ„๎ˆ†

๎ˆƒ- Flavorings: Incorporate ube (purple yam) or pandan extract for different flavors and colors.๎ˆ„๎ˆ†

๎ˆƒ- Sweetness Level: Adjust the amount of brown sugar to suit your taste.๎ˆ„๎ˆ†

Storage/Reheating

๎ˆƒ- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.๎ˆ„๎ˆ†

๎ˆƒ- Reheating: Warm in the microwave for 20-30 seconds or steam for a few minutes until heated through.๎ˆ„๎ˆ†

FAQs

What is biko?

๎ˆƒBiko is a Filipino sticky rice cake made from glutinous rice, coconut milk, and brown sugar, often topped with latik (coconut curds).๎ˆ„ ๎ˆ€cite๎ˆ‚turn0search15๎ˆ๎ˆ†

Can I use regular rice instead of glutinous rice?

๎ˆƒNo, glutinous rice is essential for achieving the sticky texture characteristic of biko.๎ˆ„๎ˆ†

Where can I find glutinous rice?

๎ˆƒGlutinous rice is available in Asian grocery stores or the international aisle of most supermarkets.๎ˆ„๎ˆ†

What is latik?

๎ˆƒLatik refers to coconut milk curds used as toppings in Filipino desserts.๎ˆ„ ๎ˆ€cite๎ˆ‚turn0search18๎ˆ๎ˆ†

Can I make biko without an oven?

๎ˆƒYes, some traditional methods cook biko entirely on the stovetop without baking.๎ˆ„๎ˆ†

How do I prevent biko from becoming too mushy?

๎ˆƒEnsure not to overcook the rice initially; it should be slightly undercooked before mixing with the syrup.๎ˆ„๎ˆ†

Is biko gluten-free?

๎ˆƒYes, glutinous rice is gluten-free despite its name.๎ˆ„๎ˆ†

Can I freeze biko?

๎ˆƒIt’s not recommended, as freezing can alter the texture of the sticky rice.๎ˆ„๎ˆ†

What occasions is biko typically served?

๎ˆƒBiko is commonly served during special occasions like birthdays, fiestas, and holidays in the Philippines.๎ˆ„๎ˆ†

How can I add more flavor to my biko?

๎ˆƒAdding pandan leaves during cooking or topping with latik can enhance the flavor of your biko.๎ˆ„๎ˆ†

Conclusion

๎ˆƒBiko is a delightful Filipino dessert that’s both easy to make and satisfying to eat.๎ˆ„ ๎ˆƒWith its sweet, sticky texture and rich coconut flavor, it’s sure to become a favorite in your home.๎ˆ„ Enjoy this traditional treat at your next gathering or as a special snack anytime!

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Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

Easy Biko Recipe (Filipino Sticky Rice Cake Dessert)

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Filipino
  • Diet: Vegetarian
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Description

Biko is a sweet and chewy Filipino delicacy made from glutinous rice cooked in coconut milk and sweetened with brown sugar. It’s typically topped with latik, which are caramelized coconut milk curds, adding a delightful texture and flavor.

Ingredients

Units Scale
  • Rice Base:
    • 2 cups glutinous rice (also known as sticky rice or malagkit), washed and drained
    • 1 cup coconut milk
    • 1 cup water
    • 2 pieces pandan leaves (optional, for added aroma)
  • Latik Syrup:
    • 2 cups coconut milk
    • 1 cup dark brown sugar, packed
    • 1 teaspoon vanilla extract (optional)
  • Topping:
    • Latik (caramelized coconut milk curds)

Instructions

  1. Prepare the Rice:
    • In a large pot over medium heat, combine 1 cup coconut milk and 1 cup water.
    • Add the washed glutinous rice and pandan leaves.
    • Bring to a simmer, then reduce heat to low, cover, and cook until liquids are absorbed and rice is almost cooked, about 15-20 minutes. The rice should be slightly undercooked at this stage.
  2. Prepare the Latik Syrup:
    • While the rice is cooking, in a separate pan over medium heat, combine 2 cups coconut milk and 1 cup dark brown sugar.
    • Stir continuously until the mixture thickens into a syrup, about 15-20 minutes.
    • If using, add 1 teaspoon of vanilla extract for extra flavor.
    • Reserve about ยฝ cup of this syrup for topping.
  3. Combine Rice and Syrup:
    • Remove pandan leaves from the rice.
    • Gently fold the cooked rice into the pan with the remaining latik syrup.
    • Cook over low heat, stirring occasionally, until the rice fully absorbs the syrup and reaches a sticky consistency, about 10-15 minutes.
  4. Bake the Biko:
    • Preheat oven to 350ยฐF (175ยฐC).
    • Grease an 8×8-inch baking dish with vegetable or coconut oil.
    • Transfer the rice mixture into the prepared baking dish, spreading it evenly.
    • Pour the reserved ยฝ cup of latik syrup over the top, spreading it evenly.
    • Bake in the preheated oven for 20-30 minutes, or until the topping is bubbly and slightly caramelized.
  5. Prepare the Latik Topping:
    • In a saucepan over medium heat, cook 1 cup of coconut milk, stirring regularly, until it reduces and separates into oil and curds.
    • Continue cooking until the curds turn golden brown.
    • Drain and set aside.
  6. Serve:
    • Allow the biko to cool to room temperature.
    • Cut into squares and top each piece with a sprinkle of latik.
    • Serve and enjoy!

Notes

  • For a richer flavor, use dark brown sugar or muscovado sugar.
  • Adding pandan leaves during cooking imparts a fragrant aroma to the rice.
  • Ensure the rice is not overcooked during the initial cooking phase to maintain a chewy texture.

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